Okra can be hip. Okra can be cool! Cook it with these tips, and it will make you drool! ♫ I’m sorry, please ignore me. Let me amuse you with this fun fact. Did you know okra is also called ladyfinger? That’s kind of a creepy name. Let’s stick to calling it okra.
Okra can be a tricky vegetable to cook. But as I always say, our ancestors were smart. Frying the okra beforehand is the special technique they used to get rid of the slimy texture. Another tip is to find the smallest sized okra as it’s usually the most tender. And finally, keep the skillet uncovered. This ensures the okra stays crispy and juicy at the same time…now that’s genius.
Nutrition alert! Okra is high in soluble fiber, which helps to balance blood sugar levels. It also cleanses the intestines and feeds good gut bacteria. This means it’s a great detox food. It’s also an excellent source for many other nutrients such as B vitamins, folate, and other vision protecting compounds.
Okra can be hip. Okra can be cool! Cook it with these tips, and it will make you drool! I'm sorry, please ignore me.
- 1 lb okra (1 dry quart by volume)
- 1 large onion, thinly sliced
- 2 medium tomatoes, cubed
- 1 green chili, sliced
- 3/4 tsp salt, or to taste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp chili powder
- 1/4 tsp turmeric powder
- 1 tsp cumin seeds
- 1/4 cup chopped cilantro (for garnish)
- 4-5 tbsp vegetable oil
- Wash and dry the okra. Chop the okra into 1/2-inch pieces. The easiest way to do this is to line a few of them up and cut them at the same time. (Yay shortcuts!) Discard the stems.
- Heat vegetable oil in a skillet over medium-high heat. Stir-fry the okra, in two batches, until the slime disappears and the okra is starting to crisp. Add another tablespoon of vegetable oil if needed. Use a slotted spoon to remove the okra from the pan and set it aside.
- Lower the heat to medium, add the sliced onions, and sauté until they are light golden, about 10 minutes. Add the cubed tomatoes. Cook until the tomatoes soften, about 5 minutes. Add the salt, spice powders and cumin seeds. Mix well and add the fried okra and green chili.
- Lower the heat to the lowest setting and let the okra simmer for about 5 minutes, stirring occasionally. Make sure not to stir too much or overcook it so the okra retains its juicy flavor.
- Serve with roti, naan or any other bread.